Can i freeze cake pops bakerella

There are various ways in which you can preserve cake pops. You can freeze the molded cakes before dipping into the candy coat or you can freeze them coated. The issues that may be encountered when refrigerating cake pops may depend on how the cake balls are mixed with the coating. The key is a balance in temperature. Cracks will be prevented if the balls are not too cold before dipping them in. In the same way, the coating should be just warm enough for liquidity.

As for condensation issue, the use of airtight containers as storage will cause the condensed moisture to accumulate outside the container and not on the cake pops. The taste, texture or flavor of the cake pops generally do not change even if you refrigerate them for months.

But freezing the pops for not more than a month will be just right enough to retain their freshness. When putting the other pops in the fridge back again for later use, just thaw them quick to prevent condensation from building up.

You can freeze or refrigerate your cake pops either completely coated or uncoated. Once the cake has cooled, get organized and set aside plenty of time a couple of hours to crumble, roll, and dip 48 cake pops. Line the baking sheets with wax paper. Crumble the cooled cake into the large bowl. You should not see any big pieces of cake. Add up to three-quarters of the container of frosting to the bowl.

You will not need the remaining frosting. Save it in the refrigerator for a later use. Mix it into the crumbled cake, using the back of the large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist. After rolling the cake balls by hand, place them on the prepared baking sheets and let them rest for about 20 minutes before chilling.

Cover the baking sheets with plastic wrap and chill for several hours in the refrigerator, or place them in the freezer for about 15 minutes. You want the balls to be firm but not frozen.

Place the candy coating in the deep microwave-safe bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl and without burning your fingers. The coating should be about 3 in 7. I usually work with about 16 oz g of coating at a time. Melt the candy coating, following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring between each interval. You can also use a double boiler. Make sure you do not overheat the coating.

Take a few cake balls out of the refrigerator or freezer to work with, keeping the rest chilled. Holding the lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until it is completely covered, and remove it in one motion.

The chocolate may also crack as the center thaws and expands. However, it is easiest to dip the centers when they are cold from the fridge as they will not lose their shape in the warm chocolate and the chocolate will also harden right away on the cool pop.

So, store the pop centers in the freezer to keep them good for about a month then move them to the fridge the day before you are ready to dip. If you have already made your cake pops completely, dipping them in chocolate or candy melts and decorating them exactly as you envisioned, you can still store them successfully for several days! The best way to store pre made cake pops is to place them in an airtight container with a paper towel lining the bottom of the container.

Place the cake pops on top of the paper towel in a single layer then cover and store the cake pops in the fridge for five to seven days. After you have made your cake pops completely, dipping and decorating them to perfection, you can simply leave them at room temperature for days. Cake pops will actually look the best with no chance of condensation forming on the chocolate when they are kept at room temp. Be sure to keep the dipped cake pops out of the sunlight or high heat where the chocolate has the potential to melt.

If you do plan to store your cake pops at room temp, be sure that the flavor you choose supports this as well. For example, basic flavors like vanilla and chocolate are perfect for storing at room temp. However, if any ingredient in the pop would need refrigeration a cake pop made with lemon curd, for example , then you should not store the pop at room temp and, instead, see the instructions above for keeping cake pops in the fridge.

After you have dipped the cake pops and have a nice finished product, avoid storing them in the freezer.